Third Uncle than a 25-year-old Yoshida Tsuneo apprentice.The fourth generation successor to the traditional Japanese kitchen knife blacksmith.

Forge world, young, while admitting is the third generation is its ability with origami. Kitchen knives produced lavishly from the domestic and international praise given the very voices and works of art. There are customer aligned knife especially very high evaluation from the outside of the intended usage of this number. Fourth heat iron, polished movement is breathtaking bold and delicate.

[Total fire sashimi knife sticking]

Mass production in the knife making the current mainstream, not obsessed with building a knife by knife made with steel ingots in the traditional technology of ancient Japan to train a book better. （ Japanese knife forging welding ）.Also added new material in a traditional single-edged Japanese kitchen knives as well, double-edged knives also Cleaver cannot only make Hokage mountain books, more.

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Sanjo knife history is very old and dates back to the Muromachi period. Own's mission will inherit the traditional industry and we are proud.Without any compromise, finish the knife origin to protect iron banging. Please verify the sharpness of the knife carefully seasoned come.

Heretofore used knife-making technique「鋼付け」, But just would be only single-edged knife. Challenge the double-edged knife Yoshida of the third generation 吉金, 叩き上げる steel sandwiched between the stainless steel material by Japanese kitchen knives out of teabag created the double-edged knife.Its technology is passed down to fourth generation Yamamoto, onwards we are knives stainless with double edged sharp Japanese knife, while generally more easy to use.

Unlike press products, finish up banging one knife, thin dorsal thickness is not constant, and go ahead. Slightly different weights and shapes one at a time, but stands of handmade knives.

Please note that items not in stock, so we are building over the hands * very may take one month.

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